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This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.

Source: Everyday Food, September 2009
Total Time Prep Servings

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102
  • ridgerunnerdogr
    9 JAN, 2017
    I've been in TX for 16 years and haven't tried tomatillos yet because I had no idea what to do with them. Finally it dawned on me to put them in the Pinterest search field so I'm ready to go. I also use only chicken thighs and I have a large package of them in the freezer, so I only have to buy the tomatillos at the store and a can of hominy. The only question I have is on the canned hominy - white or yellow? Or doesn't it matter? That's another thing I've never had.
    Reply
  • hollis517
    27 APR, 2015
    i use all chicken thighs. i also add an extra can of hominy, and add some chicken broth to thin out the sauce. it is SO delicious that i'm making it again, and i plan to make it a LOT. oh, yeah, and i add a healthy spoonful of green chili powder for extra heat, 'cause some like it hot ;)
    Reply
  • eplutz
    4 DEC, 2014
    Made this for dinner tonight - and frankly it was delicious! I don't know what people were expecting from the recipe in terms of flavours but its exactly what I was hoping for - super tangy, a little heat and chickeny. I don't care for hominy so didn't add it - but as a lovely, fresh, tangy soup with chicken I loved it! Would definitely make again.
    Reply
  • MS10586692
    14 JUN, 2014
    First, for added flavor and juiciness I use chicken thighs. Then, for a smoother and thicker sauce, I blend the tomatillo, onion, jalapeno pepper, and garlic together in the food processor. Next, to preserve as much of the bright green of the sauce as possible, I simmer the browned chicken thighs, sauce, and hominy in a clean pot. Finally, to ensure the best flavor I season with salt and pepper each step of the process. This is one of my favorite Martha Stewart recipes!
    Reply
  • ELCNY
    14 OCT, 2013
    Love this recipe...it is only as bland as you want to make it (which I suppose if you follow the recipe exactly it will end up that way). I always broil tomatillos, and I throw in the jalapenos, onion, and garlic as well. Add salt and blend and taste - if it is good, keep going, you're on the right track. Seriously brown the chicken - this adds flavor too. Add salt , cilantro to taste, throw on some crumbled cotija or queso fresco and/or a squirt of lime. Corn tortillas are great on the side
    Reply
  • Possum123
    6 OCT, 2013
    I've made a number of Sarah's great recipes; unfortunately this is not one of them. BLAND no matter what. I cant believe thay put this one through the test kitchen. Don't bother trying it; should have read the reviews before I attempted this one.
    Reply
  • Stephanie663
    26 SEP, 2013
    I loved this dish-now part of our rotation. My son is not an adventurous eater, but liked the tangy tomatillos & even loved the hominy. My husband asked I use corn instead (which I did the next time, but it just wasn't the same). I've use chicken breast chunks on occasion, like a stew. Don't be shy with the jalapenos & garlic--need the spice to even out the tang from the tomatillos. A nice variation would be to add Indian spices (my current obsession). Side dish: warm flat or crusty bread.
    Reply
  • move6969
    16 SEP, 2012
    It is bland because the tomatillos should have been roasted then pureed in the blender. Non-roasted tomatillos are simply bland.
    Reply
  • cattfamily
    4 SEP, 2012
    Made this dish, but stripped the insides of the jalapenos. It was a tad on the bland side. I wouldn't make it again, but I think next time I'll leave the jalapenos and see what happens.
    Reply
  • Zan
    25 JUL, 2011
    I made this following the recipe closely, and it was really delicious. Do gauge the heat of your jalapenos before you add the seeds from both, though - it would be easy to overwhelm the relatively delicate flavor of the simmered tomatillo sauce with the heat of too much pepper, I think. We served the chicken with cumin scented rice and topped it all off with a bit of cotija. Fantastic flavors and easy enough for a weekday.
    Reply

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